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Antioxidant Activities of Common Edible Bean Extract(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2009年06期
Page:
1081-1084
Research Field:
Publishing date:

Info

Title:
Antioxidant Activities of Common Edible Bean Extract
Author(s):
REN Shun-cheng; WANG Peng ; MA Yu-xiang ; LI Xiang
School of Food Science and Technology，Henan University of Technology，Zhengzhou 450052，Henan，China
Keywords:
Edible beans; Extract; Antioxidative activity; Free radical
PACS:
TS210.4
DOI:
10.11861/j.issn.1000-9841.2009.06.1081
Abstract:
In this paper，taking the soybean（Glycine max)，green soybean（Glycine max)，black soybean（Glycine max)，broad bean（Vicia faba)，mung bean(Vigna radiata），adzuki bean（Vigna angularis)，sword bean（Canavalia gladiata)，kidney bean（Phaseolus vulgaris)，rice bean（Vignaumbellata)，rough cowpea（Vigna unguiculata)，mixed coloured cowpea（Vigna unguiculata)，pea（Vicia sepium)，lentil（Polygala tatarinowii)，chickpea（Cicer arietinum）as materials，their antioxidant activities were studied by scavenging [DPPH]radical method and antioxidant abilities in lard，which will provid the reference for the development and utilization of functional properties of edible beans.The results showed that extract from sword bean，black bean and mixed colored cowpea had significantly stronger capability of scavenging [DPPH] radical than other beans，and the ability of chickpea，green soybean and soybean were weaker.The extract from sword bean，kidney bean and rice bean could evidently prolong induction time of lard antioxidation，which showed that they had stronger ability of retarding lard to be oxidized.The lard antioxidant activities of extract from red adzuki bean，broad bean and mixed colored cowpea were weaker.Results suggest that edible beans had different antioxidant activities.

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Last Update: 2014-09-12